My love affair with Sunny

I have a love affair with eggs cooked sunny side ups, bull's eye, mata lembu, mata kerbau or what ever else its called!

But I am pretty fussy about it...
1. The yolk must'n be over cooked, so no blocky solids please.
2. The white mus't wear a black skirt...i.e. over cook it till it tastes like plastic. But must be slightly brown n crunchy
3. No pock marks on the yolk
4. Not too hot
5. Not too oily

Frying on a hot pan will often burn out the whites...yes? But the yolk is more raw then your half boiled!

Putting the heat in low will take forever!!

So, heres my cheat.

The 2 minute sunny

1. Heat pan high and hot, glaze with olive oil
2. Crack ur egg carefully
3. Leave it for about 30s, the white edges will slowly turn to brown.
4. Take about 1 tbls of drinking water
5. Pour into pan and cover it with a lid. It turns to steam and cooks the yolk and white on top.
6. Turn fire off as the white on the yolk starts to turn white. Residual heat will cook it gentle...while you get your plates out.

Taddaaa...Mr. Sunny is ready.

I love them with a little sweet chilli sauce. This time with some edamame. The yolk oozes nicely and blends in with the sauce beautifully! Plate licking yummilicous!

My notes on Laksa

I am a huge laksa fan. There are so many versions of laksa and currently.

I am still trying to debunk all the different types...

1. Penang Laksa, usually extremely hot and spicy with a huge prawn on top 
2. Curry Laksa, normally comes with copious amounts of tofu and the curry base comes out very strong 
3. Prawn laksa, stock is prawn based, very yummy, and as the name implies, usually comes with a giant prawn 
4. Singapore laksa, usually thick with fried tofu 

Yes, there all sound similar, I know. I love them but debunking the ingredients and delicately identifying the differences is beyond me.

My favorite, is the Sarawak laksa. Thick, spicy with de-shelled prawns and flossed steam chicken with bean spouts and fried shallots. My tummy grumbles as I scan my brain-archive and recreate the experience in my head. I have been testing a few laksa premixes available in the stores. Some turned out less then yum but yesterday's laksa was great! Its Singapore laksa by Hai's found in the dry isle so it can keep quite well.

I must do my reviews more systematic, thats the plan. So watch this space.

Meanwhile if you do decide to buy one always think about making a fishy stock for the soup. More often it says add just plain water or chicken stock...just work a little harder...make a home made fish stock for the soup.

Here is how I made mine:

Quick and easy fish stock for laksa 

• Large pot 800 ml/1 liter water (usually per packet it will ask for 800ml to 1 L of water) 
• Throw in Prawn heads (you can fry these in some butter before adding to pot but the premix is usually already oily and I don't really need anymore oil added if I can help it) 
• Fish bones 
• Fish meat 
• 1 large onion cut into half 
• 1 carrot break into two 
• Salt to taste 

Boil for about 15 minutes then simmer for another 30 minutes.

Drain stock into a jar or straight into the pot you intend to use for the Laksa premix.

Taddaaaa. What ever Laksa premix you have will taste 10X better.

UPDATE

Recomended and easily available, Hai's from the fridge section. There is also the Hai's from the dry aisle. Both are good. I recently bought a 'home mix', will try that!